Directions: |
Directions:Dissolve the yeast in warm water and set aside.
In a large bowl, combine flour and salt. Cut in butter and shortening till particles are size of small peas. Add beaten eggs, sour cream, 1 tsp vanilla and the proofed yeast. Mix till dough is well combined. Cover tightly and chill for two (2) hours.
Preheat the oven to 375 degrees F.
In a small bowl, combine the topping sugar, vanilla and almond flavoring.
Sprinkle about 1/2 cup of the flavored sugar on a pastry board. Divide the chilled dough in half. Roll to a 16"x8" rectangle on sugared board. Sprinkle top of dough with another one (1) Tbsp flavored sugar. Fold the dough in three (to make 3 layers), sprinkling with sugar after each fold.
Roll dough out again to a 16"x 8" rectangle. Cut into 32 4"x1" strips.
Twist each strip two or three times. Place on ungreased cookie sheets.
Repeat procedure with remaining dough and sugar.
Bake 15-20 minutes till just golden. |
Personal
Notes: |
Personal
Notes: My mother, Gwen Greene, made these for special occasions when I was growing up. We lived near Pietermaritzburg in South Africa, a city with a good teaching hospital. Some missionary colleagues and missionary kids trained there and usually joined the Hospital Christian Fellowship. When they needed goodies for monthly meetings (they lived in dorms), Mom was already to oblige with Starlight Sugar Crisps which became a hot favorite with the nurses.
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This recipe for Starlight Sugar Crisps is from